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Vichyssoise
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[Print Version]
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| Classic chilled soup. |
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| 6 servings |
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[1]
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2
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tablespoons
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butter
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[2]
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4
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leeks (white portion only) finely sliced
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[3]
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3
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celery stalks (finely chopped)
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[4]
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1
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onion (finely sliced)
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[5]
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5
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potatoes (sliced 1/4 inch pieces)
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[6]
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1
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quart
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chicken or vegetable broth
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[7]
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2
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cups
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milk
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[8]
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2
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cups
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heavy cream
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[9]
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1
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teaspoon
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salt
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[10]
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1/2
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teaspoon
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white pepper
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[11]
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1/4
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teaspoon
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cayenne
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[12]
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2
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tablespoons
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chives (finely chopped)
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1. Melt butter in saucepan; add leeks, celery and onion, cook over low temperature until tender, not browned.
2. Add potatoes and broth; bring to boil; simmer 30 minutes.
3. Pour into blender and set to low speed for 2 minutes.
4. Return to saucepan; add milk, 1 cup of cream, salt, white pepper and cayenne.
5. Bring to a boiling, remove from heat and refrigerate until chilled.
6. Add remaining cup of cream before serving.
7. Garnish with chives.
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